Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Corona Ranch Chili con Carne Colorado




Source of Recipe


The El Paso Chile Company's Texas Border Cookbook


List of Ingredients




1/4 pound (about 12 large) dry red chili pods
2 or 3 chiles de arbol
1 1/2 cups water
3 tablespoons olive oil
2 cups finely chopped onion
4 garlic cloves, peeled, minced
2 1/2 pounds pork shoulder meat, in well-trimmed 3/4-inch cubes
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 1/2 teaspoons salt
5 cups beef broth or chicken broth

Recipe



Stem the red chile pods and the chiles de arbol. Slit them open (kitchen scissors work well here). Shake out as many of the seeds as possible and
rinse the chiles briefly under cold running water. Tear or snip them into
1-inch pieces.
Bring the water to a boil and pour it over the chile pieces in a medium heatproof bowl. Cover the bowl with a pot lid or a plate and let the chile pieces stand, stirring them once or twice, until the water is cool.
With a slotted spoon, transfer the softened chile pieces to the jar of a blender or the work bowl of a food processor. Process briefly, scraping down the sides of the jar. Add some of the soaking water and process again. Continue adding water, blending, and then scraping down the sides until the water has been used and the chile purée is smooth. Transfer the purée to a strainer set over a bowl. Add 2 tablespoons hot tap water to the blender and purée briefly to rinse the blades and the inside. Add this residue to the purée in the strainer. Force the puréed chiles through the strainer with a stiff rubber spatula, discarding any seeds and tough bits of peel remaining in the strainer. There should be about 1 1/4 cups purée. If there is more, use it all. If there is less, soak, simmer and purée additional chiles. The purée can be stored, well-covered, in the refrigerator for up to 3 days, or frozen for up to 1 month.
In a Dutch oven or heavy flame-proof casserole over low heat, warm the olive oil. Add the onions and garlic and cook covered, stirring once or twice, for 10 minutes. Add the cubed pork, chile purée, cumin, oregano, and salt, and cook, tossing and stirring often, for 5 minutes. Stir in the broth, raise the heat, and bring to a boil. Lower the heat, partially cover the pan and cook, stirring occasionally, until the meat is very tender and the dish has thickened, about 2 hours. Adjust the seasoning. The chili can be prepared up to 3 days ahead. Cool it completely and refrigerate it, covered. Warm it over low heat, stirring often, before serving. Serves 4 or 6.